Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Cauliflower Tikka Masala
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- Level: Easy
- Total: 55 min (includes marinating time)
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 525
- Total Fat
- 16 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 20 milligrams
- Sodium
- 369 milligrams
- Carbohydrates
- 83 grams
- Dietary Fiber
- 14 grams
- Protein
- 16 grams
- Sugar
- 14 grams
Cauliflower, chickpeas and peas make this vegetarian version a hearty one-pot meal. By using sour cream or yogurt instead of the traditional cream you get a lighter dish with big Indian flavor.
- Level: Easy
- Total: 55 min (includes marinating time)
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 525
- Total Fat
- 16 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 20 milligrams
- Sodium
- 369 milligrams
- Carbohydrates
- 83 grams
- Dietary Fiber
- 14 grams
- Protein
- 16 grams
- Sugar
- 14 grams
Ingredients
Directions
- Whisk together 2 tablespoons of the sour cream, 1 tablespoon of the oil, 1 tablespoon water, 1 1/2 teaspoons of the curry powder, 1/2 teaspoon of the paprika and 1/4 teaspoon salt in a medium bowl. Add the cauliflower and toss to evenly coat. Cover the bowl and marinate for 30 minutes at room temperature.
- Meanwhile, pulse the garlic, ginger, onion and 2 tablespoons water in a food processor until smooth. Heat the remaining 1 tablespoon vegetable oil in a 6-quart Dutch oven or large heavy pot over medium-high heat. Add the onion mixture, garam masala, the remaining 2 1/2 teaspoons curry powder, and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture starts to stick and brown on the bottom of the pan, about 4 minutes. Add the tomato puree, 1 cup water, the chickpeas and 2 teaspoons salt. Cover partially with a lid and simmer gently until the sauce is slightly reduced and the onion mixture is soft, 10 to 15 minutes.
- Meanwhile, preheat the broiler with a rack positioned about 4 inches from the heat source. Line a baking sheet with foil. Arrange the cauliflower in a single layer and broil, tossing halfway through, until the cauliflower is browned and just cooked through, 8 to 10 minutes.
- Stir the cauliflower and peas into the sauce and return to a simmer, then remove from heat. Stir in the remaining 6 tablespoons sour cream, the butter and cilantro. Serve the tikka masala in bowls with brown rice and lemon wedges. Garnish with cilantro.
